Save A vibrant, tangy chopped salad bursting with crunchy vegetables, crisp romaine, and a zesty dill pickle dressing is perfect for a refreshing lunch or side dish.
I first made this for a summer picnic, and everyone went back for seconds because it tastes so lively and satisfying.
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Ingredients
- Romaine lettuce: 2 cups, finely chopped
- Green cabbage: 1 cup, finely chopped
- English cucumber: 1 cup, diced
- Celery: 1 cup, diced
- Red onion: 1/2 cup, finely diced
- Fresh dill pickles: 1/2 cup, chopped
- Fresh dill: 1/4 cup, chopped
- Roasted sunflower seeds: 1/2 cup, unsalted
- Crispy fried onions: 1/2 cup, gluten-free if needed
- Mayonnaise: 1/4 cup
- Plain Greek yogurt: 1/4 cup
- Pickle juice: 2 tablespoons
- Olive oil: 1 tablespoon
- Dijon mustard: 1 tablespoon
- Fresh lemon juice: 1 tablespoon
- Fresh dill: 1 tablespoon, chopped
- Garlic powder: 1/2 teaspoon
- Salt and black pepper: To taste
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Instructions
- Combine vegetables:
- In a large salad bowl, add romaine lettuce, cabbage, cucumber, celery, red onion, pickles, and dill.
- Make dressing:
- In a separate bowl, whisk mayonnaise, Greek yogurt, pickle juice, olive oil, Dijon mustard, lemon juice, dill, garlic powder, salt, and pepper until smooth.
- Toss salad:
- Pour the dressing over the vegetables and toss until evenly coated.
- Add crunch:
- Before serving, sprinkle sunflower seeds and crispy fried onions over the top.
- Serve:
- Serve immediately for best texture.
Save My kids help chop the vegetables, and we always laugh about who gets the biggest pickle pieces.
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Nutrition Facts
Each serving has approximately 240 calories, 17 g fat, 14 g carbohydrates, and 7 g protein.
Allergen Information
Contains eggs from mayonnaise, dairy from Greek yogurt, and possible gluten in fried onions. Use certified gluten-free fried onions and egg-free mayonnaise if needed.
Serving Suggestions
Serve chilled with grilled chicken, chickpeas, or a crisp white wine for an easy meal.
Save 
Enjoy the salad right away for unbeatable freshness and crunch—it's sure to brighten any table.
Recipe Guide
- → Can I make this salad vegan?
Yes, substitute Greek yogurt and mayonnaise with plant-based alternatives for a dairy-free, vegan version while keeping the tang and creaminess.
- → How long does the salad stay crunchy?
For best texture, add sunflower seeds and crispy onions just before serving. The chopped vegetables stay crisp for a few hours refrigerated.
- → What protein can I add for a meal?
Grilled chicken, chickpeas, or tofu work well to make this salad more filling and keep the flavors balanced with the tangy dressing.
- → Is this salad suitable for gluten-free diets?
Yes, ensure crispy fried onions are certified gluten-free and all ingredient labels are checked for hidden gluten sources.
- → Can I prepare the salad in advance?
You can chop vegetables and make the dressing in advance. Store separately and combine right before serving for best crunch.
- → Are there alternatives for extra crunch?
Chopped radishes or carrots make excellent additions, providing extra color and bite to the finished salad.
